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Turkey Gravy Recipe


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     Turkey Gravy

Category   Sauces
Sub Category   None

1 T vegetable oil
1/2 c chopped onion
1.2 c chopped celery
3 sprigs fresh thyme
turkey neck, cut into 4 pieces
4 c turkey or chicken stock
pan drippings (about 1-2 cups)
1/4 c water, white wine or port wine
3 T cornstarch
salt and freshly cracked black pepper

While turkey is roastign, heat a small sauce pan with oil over med heat and add onions and celery. Cook, stirring for 5 minutes or until vegetables are translucent. Add the turkey neck and allow it to brown. Add the stock and fresh thyme and simmer for 30 minutes. Strain and reserve the stock for finishing the gravy. Once the turkey has finished roasting, drain the pan drippings into a measuring cup and skim off the desired fat. Pour 1 c of the liquid back into the roasting pan and over med heat scrape the bottom to loosen all of the roasted bits in the pan. Pour the pan drippings, reserved stock and additional drippings from the roasting pan into a medium saucepan and beginto cook on med-high heat. Dissolve the cornstarch in water or wine and whisk into the hot liquid. Bring to a boil and cok for 2 minutes, continually stirring until the gravy is thick. Taste and season with salt and pepper as necessary. Strain the gravy through a sieve. Serve hot.

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